High-Protein Chocolate Peanut Butter Pretzel Yogurt Bark

May 15, 2022

If you are a lover of a sweet and salty snack, then run to your kitchen and make this recipe ASAP! My High-Protein Chocolate Peanut Butter Pretzel Yogurt Bark is the ultimate snack, anytime of day. It’s sweet, it’s salty, it’s creamy, it melts in your mouth. Oh, and not to mention, it is packed with protein, making it the ultimate HEALTHY snack too! This recipe is gluten-free optional, dairy-free optional, and refined sugar-free, so what are you waiting for?! RUN to your kitchen and make this recipe now!

A close up image of the high protein chocolate peanut butter pretzel yogurt bark, cut into squares

One of the most popular recipes I’ve ever created is my Honey Granola Protein Yogurt Bark. I shared this recipe last summer (2021) and so far it’s been a staple recipe that has transcended the seasons! This cool treat is perfect for the warm summer months, but is equally as perfect for those cool winter months when you just need a little comfort treat. In other words, no matter how you slice it, this recipe takes the cake!

And as I mentioned earlier, if you love a snack that is both salty and sweet, then this variation is perfect for you. You’ve got the sweetness from the dark chocolate, the saltiness from the peanut butter, the creaminess from the yogurt, and the crunchiness from the pretzels. What more could you want in a snack?!

I love to make this snack ahead of time and keep it in the fridge to munch on throughout the week. Plus, my boys love this recipe too. That’s right, this recipe is both mom AND kid approved, making it a delicious, healthy treat that that the whole family can enjoy!

What You Need to Make the Ultimate High-Protein Snack

All you need are 6 (or 7!) simple and easy ingredients to make this recipe. It truly couldn’t be any simpler!

  • Plain Greek Yogurt: I love greek yogurt, because it’s fully of protein and low in lactose, making it gentler on our digestive systems. If you want to make this recipe vegan and/or dairy-free, you can substitute cashew or coconut yogurt here!
  • Honey: Honey adds a natural sweetness, and tastes delicious with the greek yogurt! You can also sub maple syrup here, if you prefer.
  • Collagen Peptides: These are optional, and you can omit to make this recipe vegan-friendly. However, I love collagen peptides, because they add protein without influencing the flavor or texture!
  • Dark Cocoa Powder: Dark cocoa powder adds the perfect, chocolate-y flavor. Don’t skip this!
  • Creamy Peanut Butter: Of course, you need peanut butter to make this bark recipe! I recommend using creamy peanut butter, as it’ll make this bark turn out soft, creamy, and delicious.
  • Coconut Oil: A little melted coconut oil mixed in with the peanut butter will help the peanut butter become more liquidy and spreadable into those pretty swirls.
  • Pretzels: You can use conventional or gluten-free pretzels in this recipe. Both taste absolutely delicious!
A close-up image of the high-protein chocolate peanut butter pretzel yogurt bark

How to Make This Delicious, Crunchy, Creamy Yogurt Bark

Making this Yogurt Bark could not be more simple! Simply start by mixing the yogurt, honey, collagen (if using) and 1/4 cup of the cocoa powder in a bowl. Once your mixture is smooth and creamy, then add the remaining 1/4 cup cocoa powder and mix until there are no lumps.

Then, line a baking sheet with parchment paper and pour the mixture over the top of the parchment paper, being sure to spread it out evenly using a spatula or the back of a spoon.

Next, melt your peanut butter and coconut oil in the microwave for 30 seconds. Then, stir your mixture until it’s nice and drippy!

A stack of the chocolate peanut butter pretzel yogurt bark squares

Drizzle the peanut butter evenly over the yogurt, making a swirl with a toothpick or knife.

Finally, add in your pretzels (I add them in whole!) and freeze for a minimum of 8 hours, or overnight, until solid.

Once frozen, use your hands or a rolling pin to break the bark into smaller pieces. Store any leftovers in the fridge, and enjoy!

If you make this recipe, please be sure to leave a comment/rating below. And, since I practically live on Instagram, be sure to tag me in your creations, so I can see them and repost on my IG stories! Enjoy! xx

A close up image of the high protein chocolate peanut butter pretzel bark, cut into squares
Dairy Free/gluten-free/Refined Sugar Free/snacks/Vegan

High-Protein Chocolate Peanut Butter Pretzel Bark

5 from 3 votes
Nicole Modic
Prep Time 10 mins
Cook Time 8 hrs
Total Time 8 hrs 10 mins
SERVES 6 Servings
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If you are a lover of a sweet and salty snack, then run to your kitchen and make this recipe ASAP! My High-Protein Chocolate Peanut Butter Pretzel Yogurt Bark is the ultimate snack, anytime of day. It's sweet, it's salty, it's creamy, it melts in your mouth. Oh, and not to mention, it is packed with protein, making it the ultimate HEALTHY snack too! This recipe is gluten-free optional, dairy-free optional, and refined sugar-free, so what are you waiting for?! RUN to your kitchen and make this recipe now!

Ingredients

  • 3 Cups Plain Greek Yogurt or substitute non-dairy yogurt of choice
  • 1/3 Cup Honey or Maple Syrup
  • 3 Scoops Collagen Peptides optional
  • 1/2 Cup Dark Cocoa Powder
  • 1/2 Cup Creamy Peanut Butter
  • 1/2 Teaspoon Coconut Oil
  • 1 Handful Pretzels substitute gluten-free pretzels, if gluten-free.

Instructions

  • First, start by mixing the yogurt, honey, collagen (if using) and 1/4 cup of the cocoa powder in a bowl.
  • Once your mixture is smooth and creamy, then add the remaining 1/4 cup cocoa powder and mix until there are no lumps.
  • Then, line a baking sheet with parchment paper and pour the mixture over the top of the parchment paper, being sure to spread it out evenly using a spatula or the back of a spoon.
  • Next, melt your peanut butter and coconut oil in the microwave for 30 seconds. Then, stir your mixture until it's nice and drippy!
  • Drizzle the peanut butter evenly over the yogurt, making a swirl with a toothpick or knife.
  • Finally, add in your pretzels (I add them in whole!) and freeze for a minimum of 8 hours, or overnight, until solid.
  • Once frozen, use your hands or a rolling pin to break the bark into smaller pieces. Store any leftovers in the fridge for up to one week, or the freezer for up to one month, and enjoy!

Did you make this recipe?

I’d love to see what you made – tag @kalejunkie
in your posts and I’ll re-share!

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